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Lima Beans in Cream Print Email


1 (16-ounce) bag frozen baby lima beans (about 3 cups)
Water
1 cup heavy cream
¾ tsp. kosher salt
Freshly ground black pepper
2 tsp. unsalted butter

Dump the lima beans, still frozen, in a 2- to 3-quart saucepan, and add cold water to cover by about 1 inch. Place over medium-high heat, cover, and bring to a boil. Adjust the heat to maintain a brisk simmer, and cook for 15 to 20 minutes, or until the beans are tender. Drain into a colander, and then return the beans to the saucepan. Add the cream, salt, and a few grinds of black pepper. Stir gently. Warm over low heat, shaking and swirling the pan occasionally, until the cream is warmed through and slightly, ever so slightly, thickened. It will still look quite soupy. Do not allow to boil. Stir in the butter, and serve hot.

Yield: 4 to 6 servings - Inspired by The Taste of Country Cooking, by Edna Lewis
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